As noted above, maybe a liner (hood without a fancy exterior) would be best for wood integration. I have a Wolf Pro Island hood, and it fits my desired hood height under an 8-foot ceiling by using a 1-foot extension. A seven-foot ceiling would seem to match the hood (or its equivalent liner) without an extension. In any case, island hoods are intended to duct upward, so you either have to put a bend in where the beams are, or continue through the ceiling. It is too bad that the main beam passes close to the chimney that you want to center the hood on. A large, quasi-commercial style hood at the ceiling could provide a large enough capture zone while being perhaps less obtrusive. Besides the question on the chimney sectional area, there is a possible issue with grease transport through a normal chimney, not that it hasn't been done for centuries, but then the heat source was a hot wood fire. The cooler internal tiles or whatever are being used to line the chimney will tend to collect grease more easily than thin sheet metal ducting that will tend to warm quickly. So the same issues as with wood creosote build-up may be in play. Also, using the chimney forces you to use an internal blower at the hood, rather than an external blower on the roof or exterior wall. An internal blower will be noisier for a given blower design and flow rate. What is above the ceiling by the chimney? kas

Servicing a Capital Culinarian is one of the easiest jobs for a tech because of design and accessibility. Through Utah there is a group of independent techs called Mr. Appliance. They've been certified to work on both the indoor and outdoor equipment for Capital. That applies to the all the other Rocky Mountain and Northwest States. IF a dealer is not a service center then these guys are more than capable of handling anything they would need to do. I have the 30" CC because of our counter configuration. My wife talked me into looking at it and we watched the Youtube videos. We also looked at the price and there was quite a bit of savings over the Wolf and the Blue Star. We saw no advantage in Viking, Blue Star was interesting until we spoke with a local dealer and they couldn't adjust one for our altitude and took it back the same day they tried to put it in. When we saw the Life Style Article provided by Mercedez Benz and their write up we had to have it. Had it sent to a dealer so we could pick it up and they got to look at it. Their sales staff was ooohing and awing when we took it out of the double wall box. Came on its own pallet. For everyday cooking and simmering I'll never even look at anything else. I put my high end stainless away and I've really enjoyed using my cast iron skillets and pans for baking and frying. We'll be building again in a few years and this time it will be the 60" with the double oven and again the gas range and ovens. The ceramic plates really make the oven work efficiently and evenly. I am suprised at all those waffling both dealers and consumers.....look at most of the chef shows now and they almost all have the Culinarian Stoves! Large smooth oven door handle, largest window on the oven door and the drip lip and catch trays make cleaning up my messes great and the design keeps it from getting into the door. Everything can go in the dish washer. I couldn't do half the things as easily with any other brand. By the way my son who's a welder looked it over and said he'd never seen seams in Stainless that were so nearly invisible and smooth. This is the upper end of tech in the cooking world for the common guy to get his hands on. I didn't get to try it out but made a lot of calls to dealers in the East and to California. I met one guy who was frustrated about getting a counter range and built in ovens. The contractor and the appliance dealer didn't know anything about Capital they said. I happen to know they did but he went back to California and bought what he wanted and had the cabinet guy put them in. He looked them in the eye and stated he would never cook on anything else again. I wish he'd known about Gygi the dealer in SLC. Would have saved him some trouble. Oh and Gygi does have an operating model in their culinary school which is in the center of the store and open to the public. I think that one is a 6 burner top 48".....have to look again. You don't know what you're missing until you get your hands on one of these pieces of kitchen equipment. I don't care what it takes, I'll always have one now in my home.

Went to the showroom in Newport Beach - thanks for the tips on the phone numbers! Well worth the trip, totally made my decision easy. The Capital looks so much more refined than the Blue Star. The Blue Star was top of my list but it looks so industrial that I just couldn't put it in my kitchen. I thought I wanted a self-clean but after looking at both, I liked the manual much better. The shelves in the manual slide in and out much better than the shelves on rollers in the self-clean version. The rollers seemed to stick on the self-clean displays and the rotisserie is a beast! I'm sure if I was really into rotisserie cooking, it would be great but it looks like you could spear an entire turkey on that thing! Sam was super accomodating and made everything super easy - I ordered my 36 Culinarian the next morning and cannot wait for it to arrive . . .

Update on my Capital range cooling fan issue. With the assistance of another member here on Houzz I contacted the focal point for Capital customer service. I engaged with the customer service represenative and sent a video of the cooling fan making a loud noise. It was agreed the fan was defective and needed service and Capital would contact a service repair shop to schedule a time to make the repair. The Capital service representative was friendly; however, here we are weeks later and no service appointment has been scheduled. My intial contact with Capital customer service was before Thanksgiving and as of this date I have not been contacted by a repair company or anyone else to schedule service. I am told today when I called Capital they had left a message with a repair shop which was never returned. No additional follow up was ever made by Capital until I inquired. I didn't find this unusual since my initial contact via email to Capital customer service went unread until I called them two weeks after I sent it at which time they opened the message. Some 11 plus weeks have gone by. Two weeks of this elapsed time was on me due to not having access to the range at a second home to attain the serial number. Aside from those two weeks, Capital has been pleasant but ineffectual in getting anything done. I've not used the range other than test it. Perhaps, I'll love it when I use it. Frankly I'm not looking forward to installing the Capital range hood as I dread the idea of finding it too to have a problem. I would like to be able to cross "get new range fixed" off my to do list. One bit of advice to those seeking to purchase a professional range. Call and/or email customer service for the ranges on your short list to see how responsive the service department seems to be.